Zesty Bangladeshi Aloo Dum with Mustard Seeds
A fragrant and flavorful dish that brings the essence of Bangladeshi cooking to your table, with zesty potatoes enlivened by aromatic spices and mustard seeds.
Preparation
Get these tasks done before you start cooking.
Preparing the Potatoes
- 1
Parboil potatoes
Parboil the baby potatoes for 10 minutes; drain and set aside.
- 2
Fry potatoes
Heat mustard oil in a pan and fry the potatoes until golden, set aside.
- 3
Season
Sprinkle with salt and keep warm.
Preparing the Spice Mix
- 1
Dry roast seeds
Dry roast the mustard seeds and cumin seeds until fragrant, then grind coarsely.
Tip: Do not burn the mustard seeds as they can turn bitter.
- 2
Combine spices
Combine with coriander, turmeric, and red chili powder.
- 3
Set aside
Set the spice mix aside for later use.
Tip: Grinding fresh spices enhances their flavor profile.
How to Make Zesty Bangladeshi Aloo Dum with Mustard Seeds
Total time: 2 h · Yields 4 servings
- 1
Making Masala Paste
Blend onion, garlic, ginger, and yogurt into a smooth paste.
- 2
Infusing Spices
Sauté the masala paste until it begins to separate from the oil.
- 3
Finishing Touches
Add the spice mix and potatoes, stir well with a splash of water, and cook until the potatoes absorb the flavors.
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